Vegetarian Enchiladas

Vegetarian enchilada is a popular Mexican dish with my family. This mix of veggies with homemade enchilada sauce is such a tasty treat. This is my twist to the classic Mexican dish, which is very delicious and exotic.

This recipe will serve 3.

Ingredients:

6 corn tortillas (I am using white corn tortilla)

Enchilada Sauce

1 15oz can crushed tomatoes

3 tablespoons oil

3 tablespoons all-purpose flour

1-1/2 teaspoons chili powder

1 teaspoon dried oregano

1 teaspoon cumin seed powder

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon ground black pepper

1 cup water

For filling

1 tablespoon oil

3 cups spinach chopped

1/2 cup corn, I am using frozen corn

1/2 cup mushroom chopped

1/3 cup of sharp cheddar cheese shredded

1/3 cup mozzarella cheese shredded

For Topping

1/2 cup of sharp cheddar cheese shredded

1/2 cup mozzarella cheese shredded

1 jalapenos chopped, adjust to taste

Method

For Enchilada Sauce:

Blend the tomatoes, make a smooth puree. Heat the sauce pan over medium heat. Add the oil and all-purpose flour, stir for one minute until flour is light golden brown. Add tomato puree, oregano, salt, sugar, black pepper, red chili powder, and cumin. Mix it well making sure there is no lumps. Add 1 cup of water and boil over medium heat about 2-3 minutes, sauce should be pouring consistency. Set aside.

Filling:

Heat the oil in a sauce pan over medium heat, add the vegetables. Corn, mushrooms and spinach. Cook stirring until moisture has evaporated but mix should be still moist. Remove from heat add about 1/4 cup of enchilada sauce, mix it well. When vegetable mix comes to room temperature add the cheese and mix it well. Set aside.

Making enchilada: Note: I am using microwave.

Mix both cheese and set aside. Heat the skillet over medium heat and grease the skillet generously. Toast the tortillas about one minute from both sides.

Top each tortilla with about 1/4 cup of filling; roll up tightly and arrange, two rolled tortilla seam side down, in microwaveable plates. I prefer to make enchiladas in microwave it is fast and it is easy to personalize how much filling, how much cheese and also mild or hot. Sprinkle enchiladas with about 3 tablespoons of sauce and sprinkle the cheese.

Microwave for about one and half minutes, cheese should be melted and little bubbly.

For best taste serve enchiladas hot with side of lettuce and chopped tomatoes.

Hi, have been referring to your recipes often and love them. My question is: can we use this recipe for preparing smothered/oven cooked burrito? If yes then, could you pls suggest temperature & time. Thanks.

Unfortunately, I am a Quesadilla fan and not enchiladas. Just wondered why you did not use any Mexican cheese………The recipe looks great though, for a spinach lover in me and has inspired me to make quesadillas with spinach next instead of zucchini- mushroom-pepper combination. Thank you, Manjula.

When you add 1/4 cup of buttermilk (or 1/4 tsp. white vinegar and 1/4 cup of milk kept for 15 minutes to turn to buttermilk) to a cup of heavy cream, mix well and let stand overnight to 24 hours, the yield is called Sour cream. In other words, the cream is fermented on purpose to taste sour. That is sour cream! For a few tips on Mexican cheeses, check out the following website: Kate’s Global Kitchen.http://www.globalgourmet.com/food/kgk/2000/0500.kgk051300.html

It is really mexican, and red rice and black beans and all salsas!! Looks so yummi! And with the personal touch of spices. Thank you very much! I´m found on Inian and Mexican cousine and I always thought I is not posible to use vegetables at enchiladas like filling till now. Thank you very much for the recepie!!!

Oh wow I just made some last night. The recipe I used was little different from your and while it was really delicious, I had some issues. I will try with your recipe next time! The only thing I would recommend is using corn tortillas instead of flour. I prefer baking in oven and flour tortillas will get soggy. Also try mixing some sour cream in your filling, it makes it really yummy. I also added a can of Mexican green chilis and used canned green enchilada sauce. I’ll try your sauce next time instead of using canned. Thanks for the recipe!

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Thank you so much Manjula! I made a very yummy (nut free) Ras Malai a while back, I never thought I could do it. Now I am addicted to your recipes and easy to follow videos. Thank you for helping me learn how to cook my favorite foods! You are wonderful! Namaste-Kate-Ashley S.